The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1887-07-27
Household Hints.

scalloped onions-Boil, and If large cut
into quarters. Put into a shallow dish,
cover with white sauce and buttered
crumbs, and bake until the onions are
brown.
Plain cake-One-third of a cup of but
ter, one cup of sugar, one egg, one and
one-baf cups of flour, one-third of cup
Of milk, and one teaspoonful of baking
powder.
Snow drops-0ne cup ct butter, two
cups of sugar, whites of five eggs, one
small cup of milk. three cups of prepared
flour; flavor with vanilla and nutmegs.
Bake in small round tins.
Steamed rice-One cup of rice, one tea
spoon of SALT three cups of boiling water;
steam one hour; add one cup Of sweet
milk, cook twenty minutes longer, when
it is ready to serve with cream and sugar.
Cream sponge cake-Beat two eggs in
cup and I'LL up the cup with sour cream; ;
one cup OF sugar, one and one-hslt cups
of -four, two level teaspooniuls OF baking
powder. Flavor with lemon or vanilla.
Dried fruit rolI-Take a small loaf bread
dough, when ready for baking; roll it
about half en- inch in thickness; spread
with the fruit made smooth and seasoned;
commence at one side and roll up and
Jumble-Rub to a cream a pound of
butter and pound of sugar; mix with it
one and one.haH pounds of -four, four
eggs and very little brandy; roll the
cakes in powdered sugar; lay them on fiat
buttered tins, and bake in a quick oven.
Brown bread-One pint each of Indian
meal, Graham flour AMI buttermilk, two
thirds of a cup of molasses and one tea
fol orh Of oalf
three hours. Sour milk may be used in
stead of buttermilk By using little short
ening.
Plain sherbet-Make q rich lemonade
use twice the quantity of sugar you would
for the drink. Pour boiling wafer over q
little of the thin rind, and when nearly
cool add it to the lemonade. Strain it in
to a freezer and freeze when wanted.
Cream csrrots-Cut in hslf.inch bits one
pint of carrots. Boil in just enough
sailed water to keep from burning; when
tender add one pint milk or cream, one
tesspoonful cornstarch, butter the size OF
an egg, salt and pepper to season. Sim
mer five minutes and serve very hot.
Orange ice-Take the juice of SIX large
oranges and two lemons; pour about one
and one-fourth pints of boiling water over
the broken peel and the pulp and let Il
1
water to the oranges and lemon JUICE
Make very sweet with loaf sugar and
| freeze.
Italian sauce-Put into a saucepan {
| little parsley, shallot, some mushrooms
ard tIuffles, if to be had, chopped finely
also piece of butter as large as a walnut
warm them together; add half glass o.
white vinegar, some pepper and salt; le
all boil gently for half an hour; strain anC
add teaspoonful OF oil.
Transparent pudding-Beat eight egg
very light; add half pound of sugar, thu
same of fresh butter melted, and half ;
nutmeg grated; set this on the stove ant
keep stirring until IL is thick as buttereC
eggs; put puff paste in pie plate ant
bake in moderate oven. This qulntit.
Will make two pies.
Orange hash-This is new dish which
il is hardly probable the housekeeper viii
introduce upon her table, but we give
as one CT the novelties. 1t is made o
oranges, bananas, lemons apples, raissn
and pineapple cut into little bits an
served with sugar and nutmeg. TIL
method OF its serving is as peculiar as til
dish itself. A hole is cut in an orang
large enough to admit a spoon. and ate
the pulp has been scraped out the or ang
is filed with the bash and the whole
then frozen.